Praline Pumpkin Custard Pie

6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Darlene Kossman loved this"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (124.6 g)
  • Calories 294.5
  • Total Fat - 14.6 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 94.5 mg
  • Sodium - 271.4 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 34.2 g
  • Protein - 4.5 g
  • Calcium - 65.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450.

Step 2

Fit pastry crust into 9" pie plate. Prick crust all over with fork.

Step 3

Combine pecans, 1/3 cup brown sugar, and butter in a small bowl, and press firmly into bottom of unbaked crust.

Step 4

Bake 10 minutes.

Step 5

Stir together eggs, pumpkin, 2/3 cup brown sugar, tablespoon of flour, salt, and spices. Gradually blend in half-n-half or evaporated milk until mixture is smooth & creamy. Pour into partially baked shell.

Step 6

Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake an additional 40-45 minutes.

Tips & Variations


No special items needed.

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